Name: Lentil Stew Over Mashed Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Comfort Food
Ingredients: 1 cup dried brown or green lentils, rinsed; 1 medium onion, diced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 can (14 oz) diced tomatoes; 3 cups vegetable broth; 1 teaspoon dried thyme; ½ teaspoon smoked paprika; Salt and black pepper to taste; 2 tablespoons olive oil; 4 large potatoes, peeled and cubed; ½ cup unsweetened plant-based milk; 2 tablespoons vegan butter

So, Here’s Why I Keep Coming Back to This Lentil Stew

Alright, friend—pull up a chair. I have to tell you about this lentil stew over mashed potatoes situation. It’s one of those meals I started making years back on a drizzly Sunday when I was feeling a bit sorry for myself and somehow, it turned a blah day into a cozy one (honestly, isn’t that the whole point of comfort food?). The first time I made it, I forgot to soak the lentils. Oops. Took forever to cook but the house smelled amazing. Now it's a go-to, especially when the weather’s got that damp chill, or when I remember I bought way too many potatoes on sale—again.

Why You'll Love This (Or At Least, Why My Family Does)

I make this when I want something filling but not fussy. My family pretty much cheers when they see me pulling out the lentils (which still surprises me; I thought kids hated lentils?). It’s great because you can kind of clean out your fridge—toss in the weird half-onion, that last carrot, whatever. Sometimes I get distracted and overcook the potatoes, but hey, more creamy mash for the stew to soak into! I mean, who’s complaining?

Here’s What You’ll Need (But I Swap Stuff All the Time)

1 cup dried brown or green lentils (My grandma swears by green, but brown’s what I usually grab. Red lentils go too mushy for this, in my opinion.)
1 medium onion, diced (I’ve used shallots in a pinch. Tastes a bit sweeter, but it works.)
2-3 carrots, chopped (Or parsnips, if I’m out of carrots. Parsnips are underrated, seriously.)
2 celery stalks, sliced
3 garlic cloves, minced (Or more. You do you.)
1 tin chopped tomatoes (400g) (Fresh tomatoes if I’m feeling fancy. Most days? The can wins.)
3 cups vegetable broth (Bouillon cubes are fine. I won’t tell.)
1 teaspoon smoked paprika (My secret weapon. Regular paprika if you must.)
1 bay leaf (Optional, but it makes it smell like you tried harder than you did.)
Salt and pepper
Fresh parsley, for topping (If you remember. I usually forget.)
For the mashed potatoes:
- 4 large potatoes (Yukon Gold, Russet—whatever you’ve got)
- 2-3 tablespoon butter (Or olive oil, if you’re feeling virtuous, but I rarely am on stew days)
- ½ cup milk (or oat milk, almond milk—honestly, it’s pretty forgiving)
- Salt and pepper

How I Do It (With Lots of Taste-Testing)

First, get your potatoes on. Peel 'em (or don’t—skins have fiber, right?), chop into chunks, and toss them in a pot of salted water. Bring to a boil and let them bubble away till they’re fork-tender—maybe 20ish minutes. I usually forget to set a timer and just poke them now and then.
While the potatoes are getting cozy, grab a big pot for your stew. Splash in some olive oil, medium heat, and in goes the onion. Sweat that down for about 5 minutes until it's soft (this is when the kitchen starts to smell good). Chuck in the garlic, carrots, and celery. Give it a good stir. If it sticks a bit, just add a splash of broth—no biggie.
Add the smoked paprika, bay leaf, and lentils. Stir it about till everything gets coated in deliciousness. Then pour in the tomatoes and broth. Bring it up to a gentle boil, then lower to a simmer. Let it burble gently for about 30 minutes, or until the lentils are soft but not a pile of mush. This is where I usually sneak a taste (for science, obviously).
Back to the potatoes—drain them, put them back in the pot, mash with butter and milk. Add salt and pepper to taste. If they look a bit lumpy, I call them “rustic.” Nobody complains (except once, my brother, but he’ll eat anything anyway).
Taste your stew. More salt? Pepper? Sometimes I chuck in a splash of balsamic vinegar if it’s tasting a bit flat. Fish out the bay leaf (or leave it—someone will find it).
Spoon a generous heap of mashed potatoes into bowls, ladle the stew over. Top with parsley if you’ve got it. Or cheese, actually—why not?

Notes (Aka, Things I’ve Messed Up So You Don’t Have To)

Lentils not cooking? Sometimes it’s the tomatoes’ fault (acid slows things down). If you’re in a rush, cook the lentils partway before adding tomatoes.
If it’s too soupy, just let it simmer a bit longer with the lid off. Or eat it with a spoon—no rules here.
Mashed potatoes too thick? More milk. Too runny? I’ve been known to throw in instant mash to fix it (don’t tell anyone).

Variations I’ve Actually Tried (And One Flop)

Added a splash of red wine to the stew once—lovely, but a bit too posh for my usual weeknight.
Used sweet potatoes instead of regular. Sweeter, a bit odd, but still tasty.
Tried adding frozen spinach at the end—works, though the color gets a bit weird. Tastes fine!
Once I used red lentils because that’s all I had. Did not love it. Too mushy (but maybe you’ll like it?).

What If I Don’t Have a Big Pot? (Or Other Equipment Questions)

You technically only need two pots—a medium one for potatoes, a big one for stew. No big Dutch oven? I’ve used a regular saucepan before (just fill it a bit less). For mashing, honestly, a fork works if you put your back into it (arm workout!) but a potato masher is grand.

How Long Does This Keep? (Not That Mine Lasts Long)

This keeps in the fridge for up to 3 days, technically. I think it tastes better the next day—maybe the flavors just need a sleep. But honestly, in my house, it never lasts more than a day! You can freeze the stew (not the potatoes so much—they go weird), and just make fresh mash later.

What To Serve With It (Or, My Family’s Weird Traditions)

Just a big bowl and a spoon, if you ask me. Sometimes I do a side of garlicky green beans if I’m feeling all adult. My cousin insists on a big chunk of crusty bread to mop up the stew at the end. And once in a blue moon, I’ll make a quick salad—rare, but it happens.

Pro Tips (Hard-Won Lessons!)

Don’t try to rush the lentils by cranking the heat. I did once and ended up with burned bits on the bottom—major pain to clean.
Actually, I find it works better if you mash the potatoes right away, before they cool. Otherwise, they get gluey. (Ask me how I know.)

FAQ (Because Folks Do Ask Me This Stuff All the Time)

Can I make this vegan? Yep, just use olive oil and any plant milk you fancy. No one will notice the difference—promise.
Do I have to soak the lentils? Nah, not for brown or green ones. If you’re using older lentils, maybe give them a soak; they can be stubborn.
What if I only have instant mash? Honestly? Go for it. Sometimes I do when I’m feeling lazy, and it’s still delicious.
Can I double the recipe? Sure thing—just use a bigger pot, or two pots if you’re cooking for a crowd.
How do I make it more spicy? Chuck in a pinch of chili flakes or a dash of hot sauce. Or both, if you’re feeling wild.

Oh, and if you want more ideas for cozy meals, I often check Budget Bytes for inspiration. For lentil facts (they’re really good for you!), Lentils.org is surprisingly fun. And for the best way to mash potatoes, Serious Eats does deep dives that’ll make you want to buy a ricer. Not that you have to. Anyway—enjoy!

Lentil Stew Over Mashed Potatoes